Gooey chocolate chip cookies

Put the brown sugar, white sugar and butter in the stand mixer.

Mix with the paddle on high about five to six minutes; with less butter it looks sandier and coarser than a chewy cookie dough.

Add the vanilla extract, egg and egg yolks and mix them in slowly on medium or low.

Add the salt, baking soda, baking powder and cornstarch.

Add the all-purpose flour and the cake flour.

Fold on low about one minute until combined and golden brown looking.

Fold in the chocolate chip morsels for a few seconds.

Scoop eight big cookies, wrap in plastic and freeze a minimum of one hour, preferably overnight.

Lay four frozen balls per sheet tray, sprinkle with salt and bake at 425F for 20 minutes, until golden brown with a little crust.